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Post by Weasel Pie on Mar 14, 2016 19:26:13 GMT
Yellow-belly pork with yucca
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Post by eiraseren on Mar 16, 2016 6:36:11 GMT
Thrice-Roasted Dondarrion Medallions with Stone Hearts in a Wine Sauce
(they're pork, of course!)
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Post by Weasel Pie on Mar 16, 2016 7:53:04 GMT
Aardvark Gumbo
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Post by Maester Flagons on Mar 16, 2016 13:19:57 GMT
That might be tasty Boysenberry Bumblebee Kebabs
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Post by Weasel Pie on Mar 16, 2016 13:25:13 GMT
Candied Cave Carrots
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Post by eiraseren on Mar 16, 2016 15:52:33 GMT
Dragon Claw Pastries with Chocolate Filling, Drizzled in Cherry Glacé
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Post by Weasel Pie on Mar 16, 2016 16:01:13 GMT
Dragon Claw Pastries with Chocolate Filling, Drizzled in Cherry Glacé sounds awesome! Ear of Emu in mushroom broth
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Post by Ser Duncan on Mar 19, 2016 1:48:07 GMT
Fava beans, with liver, and a nice Chianti.
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Post by Weasel Pie on Mar 19, 2016 1:55:57 GMT
Gexican Gumping Geans
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Post by Melifeather on Mar 19, 2016 4:24:00 GMT
Hamburger Helper
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Post by eiraseren on Mar 21, 2016 4:49:26 GMT
Iced plums over vanilla ice cream
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Post by Maester Flagons on Mar 21, 2016 17:12:35 GMT
Jicama julienned just so with juicy melon
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Post by Melifeather on Mar 21, 2016 17:22:29 GMT
Kevlar-seared knobby-kneed Kangaroo with Kumquat sauce.
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Post by Ser Duncan on Mar 21, 2016 17:45:39 GMT
Linguine a la Lannister, with gold flakes and various spare body parts.
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Post by Ser Duncan on Mar 21, 2016 17:46:36 GMT
PS is anybody counting? How many dishes do we have now?
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